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    Home > Blog > Quick & Easy > Pesto Topped Soft Scrambled Eggs with Bacon

    Pesto Topped Soft Scrambled Eggs with Bacon

    by Jenny Park · Published: Apr 13, 2018 · Modified: Jun 1, 2020

    Jump to Recipe
    A close up of pesto topped scrambled eggs and bacon over toasted baguette.

    Sometimes I need a little help with my creativity in the morning while I am trying to figure out what we are going to eat, especially on the weekend. Weekends are for pancakes and french toast and breakfast sandwiches. I try not to buy a ton of bread because I would just eat it all the time, so when we have a little something leftover these Pesto Topped Soft Scrambled Eggs with Bacon over Toasted Baguette are really perfect. Open faced so you can think you’re missing out on half the bread you would normally be eating – go you! The soft scramble is the best part, perfectly cooked eggs, and then a good amount of bacon all topped with pesto! Super simple right? Yes. Hopefully you already have all this stuff in your house so this will be easy to whip up and give you a little weekend breakfast inspo. :)
    ♥ Teri

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    A close up of pesto topped scrambled eggs and bacon over toasted baguette.

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    A close up of pesto topped scrambled eggs and bacon over toasted baguette.

    Pesto Topped Soft Scrambled Eggs with Bacon over Toasted Baguette

    5 from 3 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Servings: 2

      INGREDIENTS  

    basil pesto

    • 1 garlic clove
    • 2 heaping tablespoons chopped walnuts
    • 4 ounces basil leaves
    • ¼ to â…“ cup extra virgin olive oil
    • 1 ½ ounces grated Parmesan
    • salt and cracked black pepper to taste

    eggs

    • 2 tablespoons unsalted butter, softened
    • 4 large eggs
    • 3 tablespoons whole milk
    • salt and cracked black pepper to taste

    assembly

    • 4 strips crispy cooked bacon
    • 2 slices lightly buttered, (thick and crusty) sourdough baguette

      INSTRUCTIONS  

    • Basil-pesto: Place garlic and walnuts into the well of a food processor and pulse until chopped into small pieces. Add basil leaves and 2 tablespoons oil and pule until roughly chopped. With motor running, slowly drizzle remaining oil into the food processor. Lightly season with salt and pepper and fold in grated Parmesan. Set aside until ready to use.
    • Place a nonstick skillet over medium heat and melt butter.
    • Once butter has melted crack eggs and cream into a mixing bowl and whisk together until light and fluffy.
    • Reduce heat to medium-low and pour egg mixture into skillet. Using a wooden spoon stir eggs in a circular motion until they begin to break up and small curds form. Continue to stir until the eggs begin to set, but are still creamy, about 3 to 5 minutes. Remove from heat.
    • Place buttered and toasted baguette slices onto a plate and top each with crispy bacon. Divide eggs from the skillet onto the bacon topped toast. Lightly season with salt and cracked black pepper and drizzle with prepared pesto. Serve immediately.

      NOTES  

    • *Tip: For a lasting, bright green pesto, lightly blanch your basil leaves before adding them to the food processor and pureeing them with the remaining ingredients.
    Calories: 975kcal Carbohydrates: 21g Protein: 34g Fat: 84g Saturated Fat: 26g Cholesterol: 502mg Sodium: 988mg Potassium: 502mg Fiber: 2g Sugar: 2g Vitamin A: 4173IU Vitamin C: 11mg Calcium: 450mg Iron: 5mg

    April 13, 2018 / 1 Comment

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

    Previous Post: < Previous Post Floral Laced Ravioli with Cheesy Herb-Ricotta Filling
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    April 13, 2018 / 1 Comment

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    1. 2pots2cook

      April 16, 2018 at 3:54 am

      Love it ! Thank you !

      Reply

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